Sichuan pepper is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum, widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese, Konkani, and Batak Toba cuisines, among others.